Відео

Do you like texass or something?

@@NotSure876 Don't tease me, sweetie.

@@bfreeman2121 I’m straight lol

@@NotSure876 That's debatable.

@@bfreeman2121 It’s not

@@lukemeineke2417 fair enough.

Your not even driving in a traffic lane dumbass

If I'm not mistaken, and I am quite often, The lines allow for cars to move into the turn lane with the bike lane specifically to the left of the turn lane so as to make it safe for bikes to go straight at the light when cars are turning. Whether or not I was mistaken, the truck still moved into my lane (bike or not), didn't signal, and didn't even react to the horn. The problem is that he wasn't safety concious, even if I made a mistake.

​​@@richardwheeler7821you both seem wrong. He didn't signal which is dumb. And idk about the rules for that area but it looks like you jumped to a non existent lane and expected people to assume you'd be there. I'm also going to blame your city/town for its horrendous implementation of a bike lane and extremely poorly communicated indication of that being a land or not. Seriously. Your talking about safety yet with you two in the road I'd never use that bike line in my life.

She's 18 now so I'd say only approved ones.

For real bro. The very first thing I thought was that honestly never should have even happened. They are both horrible drivers.

Yes, permission is in the description.

Yes, of course, please only mark it as Denver CO.

Yes, yes, yes, I've put the permission in the description.

@@richardwheeler7821 thank you

@@Smartdrivingusa oh, and which episode is it in?

Thank you

You're most welcome to use this, I have this camera because in 12 years here we've seen nearly 20 accidents, 5 of which have gone through our fences. Use it as you wish and thanks for the reference back.

Of course, feel free.

Oh and I have a couple of others that are fun too but not moto. ua-cam.com/video/cMmM78B21oE/v-deo.htmlsi=4xZ1NMsPjUWEUPha

Thank you!@@richardwheeler7821

For online my favourite is Northern Brewer!!! www.northernbrewer.com/ It's best for bulk supplies.

Nope, nothing was charged, the car was clean and the scratches had already been there when we got the car.

No, actually I've not had any loss of carbonation when ive used this method. It's just as sealed as a commercial version. Just make sure that 50% of the cork is into the bottle. Ive had 30% of cork in with the rest out and they still compress well and seal well.

@@richardwheeler7821 Thank you so much for your reply. May I ask your another question?, Could you use a plastic cork stopper for carbonated beers? Due to the supply chain problems we are currently having a hard time with I'm planning to use regular Claret Bordeaux wine bottles instead of Belgian bottles I plan to change the normal wine cork for a champagne cork either wood or plastic, it's not the usual but seems suitable as champagne corks are rated for up to 7 Vols of CO2, and my beer only has 2.7 Vols of CO2.

@@rubenortiz6576 I don't know, I've not seen Belgian style synthetics yet but they may exist. I've had to cut down a LOT on brewing due to health but I would say a google search of Belgian synthetic corks would show if they're available or not. I've heard that the synthetics, as long as they've d been properly sanitized are much more long lived than standard cork.

@@rubenortiz6576 I'm not sure what you mean by plastic cork stopper. If you have a carbonated beverage the pressure on the cork will be based upon the atmospheres in the beer itself. A standard cork, synthetic or not, will most likely NOT hold a carbonated beverage for any length of time unless that carbonation is minimal, even then I'd not trust it which is why I've used cages.

No, only when I'm using Belgian bottles and doing brews that use cork and cage. I use #8's on white wine bottles and #9's on reds.

Those are standard sized Belgian Corks, pretty thick!! Here's a link to the ones that I use. www.northernbrewer.com/products/belgian-beer-corks-100-count

@@richardwheeler7821 OK thanks. Do you know what kind of pressure they are good to? At what point would I need a Champagne cork. I'm thinking that as the pressure rises, eventually they would become leaky, otherwise the champagne houses would use the smaller cork? The other side of that question - is there a minimum pressure to pop out a champagne cork? Where does one stop being used and the other used? Thanks for your input. I'm new to natural cork in my cider and champagne and I'm still working out my method.

@@urbanevintner105 The pressure is entirely up to you, I think that generally champagne has a pressure of 3.2 atmospheres but I'd suggest looking it up. I use thicker bottles specifically designed for higher pressures. Cork and cage can last for decades if you're using a good Belgian cork although I wouldn't age that long. The cage is designed to hold the cork in so if you get a good seat on the cork the cage will hold it. I've had brews that are right around 2.4 atmospheres and the corks come right out with a little twist, so pressure doesn't have to be very strong. I tried making champagne and it failed miserably, I'll stick with Belgian and strong ales.

Yes, but you didn't have any that day, remember?!?!?!??!?!

As long as you calculate bottle conditioning at about 2.1 or more atmospheres then I can't see you having a problem. Also, when I bottle I ALWAYS use conditioning yeast, I found that assures a good bottle condition and when it comes to the heavies... i.e. imperial stouts, heavy Belgians 10% or more, and barley wines, the corks pop pretty easily. On my stouts which are at about 2.3 atmosphere, the cork will rise considerably when partially twisted and then pop on the next twist.

Hugh Wheeler , it's listed, along with the phone number.

Room temp tends to hover around 70-72, the wort/beer seems to be about 2-3 degrees above that. The beer to the right of the picture is an authentic German Kölsch.